CN115316426A - Application of baicalein in fresh fish preservation - Google Patents
Application of baicalein in fresh fish preservation Download PDFInfo
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- CN115316426A CN115316426A CN202210822645.8A CN202210822645A CN115316426A CN 115316426 A CN115316426 A CN 115316426A CN 202210822645 A CN202210822645 A CN 202210822645A CN 115316426 A CN115316426 A CN 115316426A
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- baicalein
- grass carp
- fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
Abstract
The invention discloses an application of baicalein in fresh fish preservation. The method for preserving freshness by using baicalein comprises the following steps: soaking fresh fish meat in baicalein solution for 5-10 min, draining, removing water surface, vacuumizing, sealing, and storing at 4 + -1 deg.C. The baicalein can be used as a novel fresh fish preservative, has the advantages of safety, no toxicity, environmental protection, economy, good preservation effect and the like, and can well delay the putrefaction process of the freshwater fish in the storage process of the freshwater fish and prolong the quality guarantee period of the freshwater fish.
Description
Technical Field
The invention relates to the technical field of aquatic product preservation and preservation, and in particular relates to application of baicalein in fresh water fish meat preservation.
Background
China is a big country for producing freshwater fish products, the national freshwater aquaculture yield is 3179.26 ten thousand tons in 2020, which accounts for 93.20% of the yield of the freshwater products, wherein the fish yield is 2815.54 ten thousand tons, which is increased by 100.53 ten thousand tons and increased by 3.70% compared with the last year, and in freshwater aquaculture fishes, the grass carp yield is the highest, and the annual yield is 589.88 ten thousand tons, which accounts for 18.55% of the freshwater aquaculture yield. After the fish is captured or killed, a series of biochemical reactions occur in the storage or processing process due to the action of enzymes contained in the fish body and microorganisms carried on the body surface, so that the freshness of the fish is reduced, the quality of the fish is poor, and the fish is even rotten and deteriorated.
Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, in recent years, synthetic additives have not been widely accepted by consumers due to their adverse health effects. In this regard, natural preservatives having a wide range of antioxidant and antimicrobial properties have been widely explored and used as safe substitutes in seafood processing, which have the effect of extending the shelf life of seafood products. In order to effectively inhibit the putrefaction of fishes and prolong the shelf life of the fishes, the screening of a preservative which has biological safety, no toxic or side effect and no environmental pollution is a necessary trend.
Disclosure of Invention
Based on the prior art, the invention provides the application of baicalein in fresh fish preservation, and the baicalein can be used as a novel fresh fish preservative and has the advantages of safety, no toxicity, environmental protection, economy, good preservation effect and the like.
The technical scheme adopted for realizing the above purpose of the invention is as follows:
application of baicalein in fresh fish preservation is provided.
Further, the method for preserving freshness by using baicalein comprises the following steps:
soaking fresh fish meat in baicalein solution for 5min, draining, removing water surface, vacuumizing, sealing, and storing at 4 + -1 deg.C.
Further, the concentration of the baicalein solution is 0.0005-0.003g/ml.
Further, the fresh fish meat is grass carp meat.
Compared with the prior art, the invention has the beneficial effects and advantages that:
1. experiments show that baicalein with the concentration of 0.0005g/ml, 0.001g/ml and 0.003g/ml is used for soaking fresh grass carp blocks and then is refrigerated, and the TVB-N values at 16d are respectively 8.25mg/100g, 7.67mg/100g and 6.83mg/100g, and the experiments have been reported in the prior documents: after EGCG is soaked in fresh grass carp blocks at the concentrations of 0.0005g/ml, 0.001g/ml and 0.003g/ml, the fresh grass carp blocks are refrigerated, and the TVB-N values at 15d are respectively 19.86mg/100g, 18.25mg/100g and 16.79mg/100g; soaking fresh grass carp blocks with blueberry leaf polyphenol, and refrigerating, wherein the TVB-N value at 16d is 13.08mg/100g. Therefore, compared with the existing fresh fish meat preservative EGCG and blueberry leaf polyphenol, the baicalein treatment has a more remarkable effect on reducing the biological generation of nitrogen-containing volatile matters in the fish slice putrefaction and deterioration process, and the baicalein has a much better preservation effect and prolongs the shelf life.
2. The baicalein well delays the putrefaction process of the freshwater fish in the storage process of the freshwater fish and prolongs the shelf life of the freshwater fish.
Drawings
FIG. 1 is a graph showing the IC of various polyphenols for inhibition of lipoxygenase activity 50 The value is obtained.
FIG. 2 is a graph showing the effect of baicalein at different concentrations on POV during the cold storage of grass carp.
FIG. 3 is a graph showing the effect of baicalein with different concentrations on thiobarbituric acid during the cold storage of grass carp.
FIG. 4 is a graph showing the effect of baicalein with different concentrations on TVB-N during the cold storage of grass carp.
FIG. 5 is a graph showing the effect of baicalein at various concentrations on the sulfydryl value of proteins during the cold storage of grass carp.
Detailed Description
The present invention will now be described with reference to specific examples, which should not be construed as limiting the scope of the invention.
Example 1
1. Selecting natural polyphenol substances to be screened;
selecting 20 natural polyphenol substances with antioxidant and antibacterial properties such as brown cyanidin, geniposide, procyanidine, myricetin, stevioside, rhamnose, kaempferol, apigenin, arctiin, mangiferin, chlorogenic acid, glycitein, baicalein, phloretin, puerarin, galangin, glycyrrhizic acid, liquiritin, dihydromyricetin, 4-amino cinnamic acid and the like as candidate polyphenols for screening;
1. screening experiments
And (3) enzyme activity determination: 13.75mL0.2M borate buffer solution, 1mL lipoxygenase solution (0.4 mg/mL) and 250 μ L sodium linoleate mother solution are mixed, the mixture is reacted in a water bath after being uniformly mixed, the temperature of the water bath is 37 ℃, the OD value at the wavelength of 234nm is measured once when the reaction is carried out for 2min, the OD value is measured again when the reaction is carried out for 4min, the change of the OD value is observed for 2 times, 3 times of parallel experiments are carried out, and the unit of enzyme activity is defined as the unit of 0.001 unit increase of the absorbance at the wavelength of 234nm per minute.
Calculation formula of enzyme activity unit
A＝1000×[OD 4min -OD 2min ]/2
In the formula: a is an enzyme activity unit; OD 4min OD value for 4min of reaction, OD 2min OD value for 2min of reaction.
Measurement of polyphenol inhibitory enzyme activity: adding 1mL of lipoxygenase solution (0.4 mg/mL) and 250 μ L of sodium linoleate substrate into a 15mL reaction system, adding 0.2mL of polyphenol solution with the concentration of 1mg/mL, uniformly mixing, supplementing to 15mL by using 0.2M borate buffer solution (pH = 9), reacting the reaction system in a constant-temperature water bath at the temperature of 37 ℃ for 2min, measuring the absorbance value at the wavelength of 234nm on an ultraviolet visible spectrophotometer, continuing to react for 2min, measuring the absorbance at the wavelength of 234nm again, and calculating the inhibition rate of the polyphenol substance according to the following formula:
inhibition ratio = [ (A) 0 -A 1 )/A 0 ]×100％
In the formula: a. The 0 Enzyme activity in the absence of inhibitor; a. The 1 Enzyme activity when inhibitor is added;
repeating the above operations, wherein the adding volumes of the polyphenol solution are 0.4 mL, 0.6 mL, 0.8 mL and 1.0mL respectively, and measuring the inhibition rates of the polyphenol with different concentrations on the lipoxygenase;
3. comparing the candidate polyphenols to determine the target polyphenol
IC for calculating 20 polyphenols 50 The results are shown in FIG. 1, comparing the IC of each polyphenol 50 Values, IC's were found for jaceosidin, kaempferol and baicalein 50 Relatively low value, but market price of synthetic polyphenolsAnd determining the target polyphenol to be baicalein.
Experiment I, scutellarein test on fresh grass carp meat preservation effect
The test method comprises the following steps:
1. grass carp pretreatment:
knocking the head of a fresh grass carp to die, removing scales, the head, internal organs and spines, peeling back spines, cleaning, removing red flesh, cutting the rest grass carp meat into grass carp blocks of 6cm multiplied by 2cm multiplied by 1cm, soaking the grass carp blocks in baicalein solutions of 0.05%,0.10% and 0.30% (w/v) for 5min, taking out, draining for 10min at room temperature, dipping the filter paper on the surfaces of the grass carp blocks, respectively filling the grass carp blocks into self-sealing bags (9 cm multiplied by 12 cm), discharging redundant air for refrigeration, soaking the drained grass carp blocks in the same distilled water as a control group (CONT), and preserving all grass carp block samples in a constant temperature box at 4 +/-1 ℃;
2. and (3) determination of peroxide value:
1.00g of grass carp blocks are put into a 50mL centrifuge tube, 10mL of chloroform-methanol (7, v). The chloroform-methanol solution is used as a blank solution, and the result is expressed by the content of peroxide in each kilogram of crude lipid (mmol/kg of lipid), and the calculation formula is as follows:
in the formula: POV is peroxide number (mmol/kg); as is the light absorption value of the sample solution at 500 nm; ab is the light absorption value of a blank solution at 500 nm; m is the weight (g) of the weighed fish meat; 55.84 is the molar mass (g/mol) of iron element;
3. determination of thiobarbituric acid value:
weighing 2g of minced grass carp meat, placing the minced grass carp meat into a 50mL centrifuge tube, adding 16mL of 5% (w/v) TCA solution and 100 mu L of Butyl Hydroxy Toluene (BHT), homogenizing at a high speed for 30s, centrifuging the homogenized solution at 10000 Xg for 5min, taking supernatant, taking 5mL of filtered supernatant, mixing the filtered supernatant with 1mL of 0.01mol/L TBA aqueous solution to obtain mixed solution, heating the mixed solution in a boiling water bath for 40min, cooling to room temperature, and measuring the light absorption value of the obtained reaction solution at 532 nm. TBA is the absorbance multiplied by 10.2, which is obtained from a standard curve prepared using 1, 3-tetraethoxypropane, a precursor of malondialdehyde, and corresponds to the number of milligrams of malondialdehyde analogue contained per kilogram of fish meat;
4. determination of content of volatile basic nitrogen:
3.00g of grass carp blocks are put into a 50mL centrifuge tube, 30mL of distilled water is added, after homogenizing for 1min at 3000r/min, the mixture is fully oscillated and then centrifuged for 10min at 4000r/min, supernatant is taken for analysis, and a full-automatic azotometer is used for measuring the content of volatile basic nitrogen;
5. protein sulfydryl value determination:
weighing 2.00g of grass carp blocks in a centrifuge tube, adding 20mL of 50mmol/L phosphate buffer solution (pH =7.2 and containing 0.6mol/L NaCl), mixing, homogenizing at 8000r/min for 30s, standing the homogenized solution at 4 ℃ for 3h, centrifuging at 10000r/min for 10min, taking supernatant as a protein solution to be detected, and determining the protein concentration by using a BCA kit.
0.50mL of the appropriately diluted protein solution was mixed with 4.50mL of a 20mmol/LTris-hydrochloric acid buffer solution (pH =6.8, containing 8mol/L urea, 2% SDS,10mmol/L EDTA), 0.50mL of a 0.1-vol Ellman reagent (2-nitrobenzoic acid was dissolved in a Tris-HCl buffer solution having a pH = 6.8) was added, the mixture was subjected to a water bath at 40 ℃ for 25min, and the flow water was cooled to room temperature to obtain a sample to be tested, and the absorbance at 412nm of the sample to be tested was measured. The protein thiol content was calculated as the molar absorptivity of 13600 L.mol-1. Cm-1, and the result was expressed in micrograms of thiol per milligram of protein (. Mu.g/mg protein);
6. determination of color
And (3) measuring the whiteness of the fish blocks by using a color measurement colorimeter at room temperature, wherein the positive and negative sides of each grass carp block are measured for three times respectively, and the whiteness is calculated according to the following formula:
in the formula: w is a whiteness value; l is a brightness value; a is a red-green value; b is a blue-yellow value;
and (3) test results:
1. peroxide number measurement results:
the influence of baicalein with different concentrations on the POV value of grass carp in the cold storage process is shown in fig. 2, and it can be seen from fig. 2 that after being soaked in baicalein with different concentrations, the peroxide value of fresh grass carp blocks is increased and then decreased in the cold storage process, and particularly after being soaked in baicalein solution with the concentration of 0.3% (w/v), the peroxide value is lower than that of other concentrations in the cold storage process within 16 days.
2. Determination result of thiobarbituric acid value:
the influence of baicalein with different concentrations on the thiobarbituric acid value in the grass carp cold storage process is shown in fig. 3, and as can be seen from fig. 3, after the grass carp blocks are soaked by baicalein with different concentrations, the thiobarbituric acid value is always increased within 12 days in the cold storage process of the fresh grass carp blocks, and then is basically not increased any more, and can be controlled within 0.9mg MDA/kg.
3. Determination of volatile basic nitrogen content:
the influence of baicalein with different concentrations on the TVB-N value of the grass carp in the cold storage process is shown in figure 4, and as can be seen from figure 4, after the grass carp blocks are soaked in baicalein solutions with concentrations of 0.05%,0.10% and 0.30% (w/v), the TVB-N values of the fresh grass carp blocks are respectively 8.25mg/100g, 7.67mg/100g and 6.83mg/100g which are far lower than the national standard limit value of 20mg/100g after being cold stored for 16 days.
4. Protein sulfydryl value determination results:
the influence of baicalein with different concentrations on the protein sulfydryl value of grass carp in the cold storage process is shown in fig. 5, and as can be seen from fig. 5, after being soaked by baicalein with different concentrations, the protein sulfydryl value of fresh grass carp blocks is continuously reduced in the cold storage process, and after being cold stored for 16 days, the baicalein treatment group with the concentration of 0.3% (w/v) is reduced particularly obviously.
5. And (3) colorimetric measurement results:
the results of the colorimetric measurements are shown in table 1 below:
TABLE 1 influence of baicalein on chroma in grass carp cold storage
As can be seen from table 1 above, after soaking with baicalein of different concentrations, the whiteness value of the fresh grass carp block is substantially maintained during the cold storage process.
Claims (4)
1. Application of baicalein in fresh fish preservation is provided.
2. The use of baicalein according to claim 1, characterized in that the method for refreshing with baicalein comprises:
soaking fresh fish meat in baicalein solution for 5-10 min, draining, removing water surface, vacuumizing, sealing, and storing at 4 + -1 deg.C.
3. The use of baicalein according to claim 2, characterized in that: the concentration of the baicalein solution is 0.0005-0.003g/ml.
4. The use of baicalein according to claim 1, characterized in that: the fresh fish meat is fresh water fish meat.
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| CN116898063A (en) * | 2023-05-26 | 2023-10-20 | 中国农业科学院农产品加工研究所 | Plant polyphenol selection method for reducing formation of heterocyclic amine in barbecue |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116898063A (en) * | 2023-05-26 | 2023-10-20 | 中国农业科学院农产品加工研究所 | Plant polyphenol selection method for reducing formation of heterocyclic amine in barbecue |
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